About the Program
What do we eat at Hanukkah? Foods cooked in oil... and not just potato latkes! The foods we eat depend on where our families come from and the journeys they’ve taken. Join Amelia Saltsman—writer, teacher, and award-winning author of The Seasonal Jewish Kitchen: A Fresh Take on Tradition—for a live cooking workshop in which you’ll make your own Hanukkah treat inspired by Saltsman’s Romanian and Iraqi roots: sweet and savory cheese pancakes!
Instructor: Amelia Saltsman writes about food and culture through a seasonal lens. She is the author of The Seasonal Jewish Kitchen and The Santa Monica Farmers’ Market Cookbook. As the Los Angeles–born daughter of a Romanian mother and Iraqi father who were raised in Israel, Saltsman’s food reflects the bold, diverse flavors and rich memories of her eclectic background. She has been featured in and written for such publications as Better Homes & Gardens, Bon Appétit, Los Angeles Times, Jewish Journal, Food 52, and Cooking Light. Saltsman uses her innovative “six seasons” approach to highlight the deep connection of the Jewish lunar calendar and traditions to the year’s natural cycles, weaving together food, culture, and agriculture into one seamless whole for today’s mindful cooks.